- 1 tablespoon olive oil
- 1 (16-oz) package premade gnocchi
- 2 boneless, skinless chicken breasts
- Salt and pepper
- 1 medium onion, diced
- 1 yellow bell pepper, diced
- 1 cup corn (fresh or frozen)
- 2 garlic cloves, minced
- ½ cup chicken broth
- ¼ cup BBQ sauce, plus more for serving
- ¼ cup ranch dressing, plus more for serving
- 3 cups baby spinach
- 1 cup Monterey Jack or mozzarella cheese, grated
- Chopped parsley or scallions, for serving
- Add the oil to a large skillet and place over medium heat. Add the gnocchi and cook, stirring often, until plumped and starting to brown, about 5 minutes. Remove the gnocchi from the pan and set aside (HINT: while you’re crisping up the gnocchi, chop all your veggies).
- Season the chicken breasts with salt and pepper and then add them to the same pan. Cook for 4-5 minutes, per side, or until cooked through. Remove the chicken from the pan and set aside.
- Add the onion, peppers, corn, and garlic to the same pan and cook for 3-4 minutes or until the veggies begin to soften. Add in the chicken broth, BBQ sauce, and ranch dressing and stir to combine. Meanwhile, dice the chicken into bite-sized pieces.
- Bring the mixture to a simmer and then add the baby spinach, gnocchi, and diced chicken. Toss to combine everything and return to a simmer. Season, to taste, with salt and pepper.
- Sprinkle the cheese over everything and cover the skillet. Cook for about 3-4 minutes or until the cheese is melted and everything else is gooey and bubbly. If you want a crispier cheese crust, place the pan under the broiler for about 2 minutes, watching it carefully.
- Serve garnished with parsley and scallions and another drizzle of BBQ sauce and/or ranch dressing.